Korean Seafood Pancake

For an exotic version of a pancake, an all-time family favorite, why not try out this authentic recipe for Korean seafood pancakes, brought to you by Chef Cha from JW Café Restaurant? It’s a new way to treat your family to fresh seafood during the summer vacation.

Ingredients: serves 3

200g Bu Chim powder

0.3kg water

Oil for cooking

80g spring onions

100g assorted seafood

20g chilli soy sauce

3 eggs

50g sliced red pepper

50g sliced green pepper

Method:

- Mix the Bu Chim powder and water to make a thin paste.

- Heat oil in a pan, and add the spring onions and paste.

- Add the seafood, chilly soy sauce to the top of the pancake while continues to cook the bottom in 10 minutes, and then flip the pancake.

- Flip it again and pour one egg over the top.

- Flip the pancake once more, then sprinkle red and green pepper on top.